These spirulina yoghurt drops are a fun and nourishing freezer snack that’s perfect for warmer weather — or just teething relief! They’re made with Greek or coconut yoghurt, banana, and a little spirulina for a gentle nutrient boost. Naturally sweet and full of beneficial fats and probiotics, they’re a great alternative to store-bought treats.
Spirulina is a powerful green superfood rich in B vitamins, iron, and antioxidants. A small amount goes a long way — especially for little ones. You can grab a high-quality spirulina from Part and Parcel (discount code BOOBTOFOOD on your first order over $99).
These drops are also a fun way to encourage pincer grasp skills once baby is ready. For younger babies, just pipe them larger so they’re easier to hold.
Age Suitability
Best from 8–9 months+ for younger babies, simply pipe larger dollops or set in a shallow tray and cut into finger-sized pieces to reduce choking risk.
Serving Suggestions
Serve straight from the freezer for a cooling snack or teething soother
Pair with fruit slices, soft toast or a boiled egg for a snack plate
Use as a lunchbox addition for older kids who enjoy cold, refreshing bites
Storage
Store in the freezer in an airtight container for up to 2 months
Serve straight from the freezer or allow to sit for 1–2 minutes before offering
These are soft but melt quickly, so serve only what you’ll use immediately
Spirulina and Banana Yoghurt Bites
Equipment
- 1 Blender
- Ziplock bag
- Gummy Molds
Ingredients
- 1/2 cup greek yoghurt or coconut yoghurt
- 1 ripe spotty banana
- 1/2 tsp spirulina
- 1 tsp honey (optional) omit under 12 months
Instructions
- Add all ingredients to a blender and blend until smooth
- Pour the mixture into a zip lock bag and cut a tiny hole in the tip of the bag. Squeeze the mixture into gummy moulds of your choice and set in the freezer for at least 3 hours to set
- Remove from the gummy moulds and store the yoghurt bites in a container in the freezer
- * Note these are supposed to be quite thin so don't fill to the top of the gummy mould
Notes

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